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Baked French Toast Casserole

This happened today. This morning. On a school day! Uh-huh….. I’m feeling pretty proud of myself right now. Let’s hope my “super on top of things” morning, turns into a “super on top of things” afternoon and evening. One can hope, right?

Well, I made this recipe two weekends ago because my daughter happens to have softball practice at 7:30am. On Saturday morning. Ouch! So early!!! But she and “DeDe” (this is what she calls her dad) happen to be early risers so this works out well for them. Yeah, just them. Me and the other little ones stay home and try to sleep in. So the whole point of me telling you all of that is that when they get home, I try to have a nice breakfast ready for them. And I saw this on Pioneer Woman and thought my family (especially my hungry little softball player) would love it. And they loved it so much that I made it again. Today!

I did alter some quantities (to cut down on fat) but head over and check out PW’s original recipe if you so please.

Preheat oven to 350. In a 13×9 casserole dish, generously spray with cooking spray. Tear the bread into pieces and place in dish. In a large bowl, add eggs, milk, vanilla and sugars. Whisk until combined. Pour over the bread evenly.

In a medium bowl, add the topping ingredients. Using a pastry cutter, mix until coarse crumbs form. Evenly spread over the bread mixture. Bake in the oven for 45 minutes to 1 hour. (I did 50 minutes).

PW insists on adding MORE butter (I didn’t) and syrup all over the top (I didn’t do this either). But totally up to you! Enjoy everyone!!!